INGREDIENTS

INSTRUCTIONS

Soak dried mushrooms. Bone and skin chicken; then shred or cut in thin
strips. Combine cornstarch, salt, sugar and soy sauce; then add to
chicken and toss gently. Let stand 10 minutes. Meanwhile blanch bean
sprouts. Cut spinach in 1-inch sections. Chop scallion stalks. Shred
soaked mushrooms. Heat oil. Add scallions and stir-fry a few times.
Add bean sprouts, spinach and mushrooms; stir-fry 2 minutes. Sprinkle
with remaining soy sauce; then remove all ingredients from pan. Heat
remaining oil. Add chicken and stir-fry until it loses its pinkness
(about 2 minutes). Return vegetables; stir-fry to heat through and
blend (about 1 minute more). Remove; then drain in a colander and let
cool. VARIATIONS: For the scallions, substitute 1/2 onion, shredded.
For the spinach, substitute 1/2 cup bamboo shoots, shredded. In step
2, toss the chicken only in the cornstarch and 1/4 teaspoon salt. At
the end of step 5, sprinkle the chicken with 1 tablespoon sherry and
the soy sauce. (Omit the sugar.) In step 2, combine with the chicken
1/4 pound shrimp, shelled, deveined and chopped; then toss together  in
the cornstarch mixture.  FOR EGGROLLS/SPRING ROLLS  From <The Thousand
Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 68
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 8mg
Sodium: 486.4mg
Potassium: 87.8mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: 4.3g